Why does the "double protein project" need "soy milk + milk"?

During this year's National Nutrition Week, the Nutrition Working Committee of the China Food Industry Association hosted a "Total Nutrition Week Soy Milk Nutrition Popularization Conference", and the participating experts and 100 nutritionists put forward the initiative

The general public is not unfamiliar with the word "soy milk", and there are often scientific knowledge

What is the difference between "soy milk" and "soy milk"?

Soybean milk is a traditional Chinese food, individuals can beat soy milk at home, and roadside breakfast stalls usually sell soy milk

Abroad, except for Chinese restaurants in Chinatown, Westerners rarely make and drink such "freshly ground soy milk"

A few years ago, some merchants called the solid powder of "soy flour + milk powder + sugar" "soy milk"

With the development of China's food industry, there have been many products

At the meeting, Chen Wei, a physician in the Department of Clinical Nutrition of Peking Union Medical College Hospital, also emphasized the difference between soy milk and soy milk, not only the difference in production technology, but also the difference in

Soy milk is a stand-alone health food that complements milk

When we talk about "soy milk", many people's subconscious question is "can it replace milk"?

Milk is a very good food that can conveniently provide us with high-quality protein and calcium, as well as some other vitamins and minerals

However, milk is not a perfect food, such as a high proportion of Chinese lactose intolerance, after drinking will diarrhea; The fat in dairy products is mainly saturated fat, etc

Soy milk has its own advantages and characteristics

In general, the "original" soy milk and milk are not "substitute" for each other, but different foods that are "excellent in each other" and can jointly provide the human body with the nutrients

As Ren Fazheng, an academician of the Chinese Academy of Engineering, said at the meeting, soybean protein is a high-quality plant protein, and the organic combination of milk protein meets the more comprehensive and balanced protein needs of consumers, and double protein has an important supporting role

The "Two-Protein Project" in the National Nutrition Program

Soy protein is the only "high-quality protein"

Dietary guidelines also recommend that you drink 300-500 ml of milk or corresponding dairy products

In other words, whether it is soy products or dairy products, most of us do not have enough intake and should be strengthened

Therefore, "two cups of milk a day: soy milk and milk" is not only necessary to improve the health of the national diet, but also meaningful

Compared with soy milk, soy milk requires higher technical support

In fact, the concept of the "double protein project" has been
proposed for more than 20 years.
However, whether it is soy milk or soy protein mixed with milk protein " double protein milk " , it has not been well developed
.
One of the important reasons is that soy milk and soy protein processing technology has not kept up with the market demand
.

Making traditional soy milk is simple: soak the beans, grind the pulp, heat, filter, and you're good to go
.
Soda milk obtained in this way, there is no problem in drinking it in a short period of time, but as long as it is placed for a period of time, the taste and texture will be significantly worse
.

This is because the oil in soybeans is mainly unsaturated fats, which are easy to oxidize
.
Moreover, soybeans also contain lipoxygenase, after soybean cells are ground, lipoxygenase meets unsaturated fatty acids, exacerbating the oxidation of unsaturated fatty acids, which will produce a strong beany smell
.
In addition, the surface hydrophobicity of soy protein is relatively strong, it is not as well dispersed as milk protein in water, and it is easy to accumulate and coagulate
during storage.

Therefore, the soy milk we beat ourselves, if we do not drink it in time, it will be difficult to drink
for a few hours or the next day.
Commercially produced soy milk often needs to achieve a storage time of several months - how to let it stay at room temperature for several months and maintain a good flavor and taste is quite difficult
.

Foreign soy milk has been developed for many years, and there are two mature technical routes: one is to add "soybean extract" (equivalent to soy milk) to various food additives to adjust the flavor and taste and increase stability; The other is to directly use the purified "isolate soy protein", re-add vegetable oil for emulsification, and add various food additives to obtain better flavor taste and stability
.

In the two process routes, nutritional enhancers are often added, so that such "modulated soy milk" can not only be stored for a long time, but also can be benchmarked milk in terms of protein and calcium, but also strengthen some other vitamins, making its nutritional composition more perfect and superior
.
In the US market, the price of such soy milk is higher
than that of milk.

In today's Chinese market, consumers prefer "pure natural", such soy milk, its nutritional value is completely from the soybean itself, a good way to meet the needs
of consumers "clean label" "pure natural".

Whether from the perspective of improving the structure of the public diet or ensuring the security of the national food supply, soy milk and other soy products are a promising field, and what restricts its development is the constraints
of consumer cognition and production and processing technology.

With the popularization of nutrition and health knowledge, more and more consumers will be willing to increase the consumption of soy milk and soy products; At the same time, the improvement of processing technology will also make soy milk and other soy products more delicious and convenient
.

For consumers, "two cups of milk a day: soy milk and milk" is a healthy choice
.
(Edited by Li Chuang)